While we are waiting for the fresh fruit this season we decided to give this recipe a try and see what happens.
Ingredients:

  • 6 Pomegranates
  • 1/2 Pint White Grape Concentrate
  • 6 Pints Water
  • 1 3/4 pounds Sugar
  • 2 tsp Acid Blend
  • 1/4 tsp Wine Tannin
  • 1 tsp Pectic Enzyme
  • 1 tsp Yeast Nutrient
  • 1 Campden, crushed
  • 1 pkg Wine Yeast

Instructions:

  • Wash, peel and remove all yellow skin.
  • Split open pomegrantes and scrape out seeds.
  • Chop in to small pieces and place in nylon straining bag.
  • Squeeze juice in to primary keeping pulp in straining bag.
  • Mix in all other ingredients except yeast.
  • Cover primary.
  • After 24 hours, add yeast.
  • Stir daily and check Specific Gravity, once it reaches 1.050, lightly squeeze juice from straining bag.
  • Siphon off sediment and attach airlock.
  • Once specific gravity reaches 1.000, siphon off sediment and reattach airlock.
  • To aid in clearing siphon again in 2 months and again before bottling if necessary.

 

 

 

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